reznik987

I bought a bottle back in March. I use it sparingly and have a little less than half a bottle left. I bought one because I wanted to try it out first ... I was not disappointed at all. I'm in for 3 this time; that way I can use it whenever I want to without running out.

barkingkitty

jchasma wrote:Though, I am a HUGE fan, Rue La La has this for $45.90 a bottle currently, due to free shipping through Christmas. Also, it looks like you can buy up to 10.
https://www.ruelala.com/event/product/81700/3010020475/1/DEFAULT
If you sign up to buy some, please use my link! http://www.ruelala.com/invite/judgirlie162

Here are the details on the website:
Balsamic vinegar aged for a minimum of eight years using the solera methods
The legendary Botte Piccola has garnered a worldwide following among aficionados of traditional Italian balsamic vinegar
Botte Piccola is a superb finishing balsamic that can be used on many foods such as fine cheeses, quality cuts of meat, vegetables, and even ice cream and gelato
Once tasted, you will have experienced one the finest examples of traditional Italian culinary artisanship
Cavedoni Balsamic Vinegar of Modena is entirely natural, dark in color and richly endowed with the flavorsome essences of Trebbiano and Lambrusco grapes, as well as the precious woods of the barrels in which they are aged
It has a balanced sweet and sour flavor; this extraordinary alchemy results from the slow maturing of the cooked must typical of the Castelvetro vines, which is then carefully mixed with just the right amount of natural wine vinegar
This balsamic vinegar is noted for its quality and intense, mature flavor
Its high density and brilliance give it the attributes of the best aged balsamic vinegars
Best enjoyed directly from the bottle
Produced from wine vinegar and grape must from Emilia Romagna
Aged in oak barrels
Minimum acidity 6%
250ml (8.45oz)
Enjoy by 2023
Made in Italy

Sadly, shipping is only free for members, $9.95 when ordering for the first time, so this let me out. It's very good; but I won't pay this much, will have to wait until it's offered on Woot again.

“ I always thought insanity would be a dark, bitter feeling, but it is drenching and delicious if you really roll around in it. “ ~ Kathryn Stockett

dburr

ctviggen wrote:OK, I still have my unopened bottle from the previous sale. I simply do not know what to do with this. Any ideas? For instance, I'd like to open my bottle and use it at Christmas. How can I "wow" my guests with this? Thanks.

* slice up some Roma tomatoes and some mozzarella cheese (the fresh kind that comes like a big block of cheese, usually floating in some water like substance. NOT grated/shredded/etc.), chiffenade some FRESH basil, combine all of the above and drizzle on a little extra virgin olive oil (the good stuff, not the garbage that's sold as EVOO in mod stores) + the balsamic. Boom, instant appetizer that is sure to be a crowd pleaser.
* Goes well as a glaze with almost any type of meat or seafood.
* Also goes well with vegetables
* Fruit too (balsamic strawberries in particular are amazing)

Really, just search "balsamic vinegar recipes" on Google (or better yet, a good cooking site like Foodnetwork, Epicurious, etc.) and you will come up with a lot of possibilities/

Note I said "drizzle" in all of the above. This stuff is potent, a little goes a LONG way. Besides, you want to make your bottle(s) last longer.

jonianne29

This was much thinner than I had expected, based on the comments I'd read from Wooters over the past 2-3 years. Bought this for my mom and was kind of disappointed. I'd never managed to catch this offer until now - in the past I'd given her some Aetaia Leonardi Crema di Aceto Balsamico di Modena instead - and that stuff was pretty thick and very flavorful. The Cavedoni seemed to have the same consistency as regular balsamic vinegar and not that different a taste. We tried it on strawberries, roasted vegetables, and banana ice cream. It tasted fine - just not nearly as mind-blowing as I'd anticipated, and not nearly as good as the Aetaia, in my opinion.

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